Waldorf Astoria is Hilton's top brand, and its third hotel in Chinese mainland was inaugurated in 2017 in Yintai in99, Chengdu. Located on the 51st floor of the hotel, Kirin Steakhouse is positioned as the hotel's top restaurant and one of the most expensive western restaurants in Chengdu with the highest per capita consumption, competing with the nearby Ruth's Cris Ruthkui Steakhouse.
The restaurant has a luxurious steak lineup, and the ingredients are imported from Stockyard, a famous Australian ranch. Signature Australian Extreme Taste M9 Wagyu is the highest grade of Wagyu beef exported from Australia, with a pedigree purity of 93.75% and is a champion quality beef certified by the RASV Australian Food Awards. It is followed by M8/7 Wagyu beef and USDA beef, which are also known for their top-notch quality and are relatively rare in major Western restaurants in Chengdu. In addition, all kinds of beef are available in beef tenderloin, sirloin, and naked eye, among which the slightly more expensive beef tenderloin, also known as filet, is taken from the net meat cut from the inside of the beef loin, with less fat and tender meat, and is best aged in 3 minutes; Sirloin refers to beef brisket tenderloin, which is second to filet mignon in tenderness, and is superior to 3 medium rare; The slightly lower price is taken from the brisket and rib muscles, and there is a clear oil flower in the center, and the fat and gravy are richer than those of beef tenderloin and sirloin, which is suitable for eating at 5 maturity levels. In terms of sauces, the restaurant offers three types of sauces: natural mineral salts, homemade mustard, and meat sauces, so you can choose according to your personal preference.
Unfortunately, under the aura of steak, the rest of the restaurant's offerings are not consistently excellent. The salad with appetizers such as Caesar, quinoa, plum and tomato is perfunctory and tastes poor. The French onion soup in the soup is thick and sour, and the lobster soup is bitter and fishy, with obvious shortcomings. The main course is white grape mussels, pan-fried lobster and scallops, pan-fried grouper and other ordinary tastes, and there is nothing remarkable about it. In terms of service, there are no mistakes in the basic links such as ordering and serving, but the waiter will urge customers to order more dishes during the meal, which is extremely disrespectful. Some waiters lack professionalism and cannot introduce meals to customers, and incidents such as breaking plates and pouring the wrong drinks occasionally occur, and the standard needs to be improved.
The restaurant sits on the 51st floor with a high view, and the fully transparent floor-to-ceiling windows make the interior space transparent and bright, with a panoramic view of the city. The decoration is a standard star-rated hotel restaurant style, with bright and tough lines to divide the interior space, which looks atmospheric and elegant. However, the spacing between the seats in the restaurant is narrow, and the privacy is poor during the peak dining period, highlighting the lack of design seats. Occupancy is not high at the restaurant, but it is recommended to call ahead to make a reservation for the most up-to-date dining information. Meals are subject to 15% service charge.
